The “cream” is actually silken tofu-Japanese-style tofu, which is softer and smoother in texture than regular tofu, and a surprisingly successful substitute for heavy cream in this soup recipe.
A soufflé is always something special. It’s chemistry and magic all rolled into one.
Not only is this marinade great for vegetables, it would also be great on shrimp or scallops (it makes enough to coat about 2 pounds). If you can't find bottled ginger juice, grate 1/3 cup of fresh ginger, and squeeze to get out 2 tablespoons of juice. The amount of grated ginger you need will vary depending on how fresh the ginger is.
Let the salad sit for awhile to develop the flavors. Or make it the night before to take to work with you the next day.
Look for firm, unwrinkled fennel bulbs, with fresh-looking green fronds. If you can’t find the smaller capers (labeled “nonpareil”), you can use the bigger capers-often from Spain-but chop them up so they are not so overwhelming in the salad.
If you don't have fresh mint, you could use fresh basil instead in this light, yogurt-based sauce.
Like many whole-wheat bread recipes, this one also contains all-purpose flour for a lighter texture. Let your mind go blank as you knead the dough-it’s a tried-and-true stress-buster. If you like, shape the dough into 2 small loaves rather than 1 large loaf. Note, however, that the baking time may be slightly less.
Toasted oats and walnut oil give these muffins a rich, nutty flavor without the saturated fat. These can be made in advance, frozen, and then reheated at serving time.
Parslied new potatoes would round out this delightful dinner.
Browned in just 2 teaspoons of oil, these delicate crusty oysters barely fit the definition of “fried.”